Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors
This study aims to evaluate the effects of different softening methods on the texture and quality of abalones (Haliotis discus hannai × Diversicolor diversicolor). We monitored the hardness, meat weight, pH, size, and appearance from the sterilized abalones pre-treated with alkaline soaking and enzy...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1909618 |
| _version_ | 1798022596578508800 |
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| author | Hong-Ting Victor Lin Hao-Xuan Wu Wen-Chieh Sung |
| author_facet | Hong-Ting Victor Lin Hao-Xuan Wu Wen-Chieh Sung |
| author_sort | Hong-Ting Victor Lin |
| collection | DOAJ |
| description | This study aims to evaluate the effects of different softening methods on the texture and quality of abalones (Haliotis discus hannai × Diversicolor diversicolor). We monitored the hardness, meat weight, pH, size, and appearance from the sterilized abalones pre-treated with alkaline soaking and enzymatic injection/soaking, with either vacuum orbital shaking or ultrasonic processing. The hardness of the abalones was reduced by alkaline and enzymatic treatments, and combined vacuum orbital shaking or ultrasound treatment and this could increase their tendering effects. The softest abalone was obtained by bromelain comparing to papain injection, and the TVBN measurements indicated that the abalones remained in a fresh state under all treatments. Both enzymatic treatments showed a dose-dependent effects on hardness and pH of sterilized abalones. The abalones pre-treated with injecting enzyme exhibited significant softening effect than soaking method. Histological observation indicated that severe fracturing and non-uniform large spaces between muscle fibers were observed in the abalones injected with bromelain, and the abalones subjected to NaHCO3 soaking showed distorted muscle fibers and small uniform spaces. SDS-PAGE further indicated the decrease of paramyosin in the abalones injected with bromelain. Sensory evaluation using senior panelists without chewing difficulties indicated that NaHCO3 soaking before sterilization exhibited the highest overall acceptability, possibly because this method could slightly soften abalone foot while retaining its palatability. This study should benefit the food industry in terms of developing and processing food for senior citizens. |
| first_indexed | 2024-04-11T17:32:31Z |
| format | Article |
| id | doaj.art-a6750ae607f041f3a4ec747778d7c772 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-04-11T17:32:31Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-a6750ae607f041f3a4ec747778d7c7722022-12-22T04:11:57ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-0124157959110.1080/10942912.2021.19096181909618Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniorsHong-Ting Victor Lin0Hao-Xuan Wu1Wen-Chieh Sung2National Taiwan Ocean UniversityNational Taiwan Ocean UniversityNational Taiwan Ocean UniversityThis study aims to evaluate the effects of different softening methods on the texture and quality of abalones (Haliotis discus hannai × Diversicolor diversicolor). We monitored the hardness, meat weight, pH, size, and appearance from the sterilized abalones pre-treated with alkaline soaking and enzymatic injection/soaking, with either vacuum orbital shaking or ultrasonic processing. The hardness of the abalones was reduced by alkaline and enzymatic treatments, and combined vacuum orbital shaking or ultrasound treatment and this could increase their tendering effects. The softest abalone was obtained by bromelain comparing to papain injection, and the TVBN measurements indicated that the abalones remained in a fresh state under all treatments. Both enzymatic treatments showed a dose-dependent effects on hardness and pH of sterilized abalones. The abalones pre-treated with injecting enzyme exhibited significant softening effect than soaking method. Histological observation indicated that severe fracturing and non-uniform large spaces between muscle fibers were observed in the abalones injected with bromelain, and the abalones subjected to NaHCO3 soaking showed distorted muscle fibers and small uniform spaces. SDS-PAGE further indicated the decrease of paramyosin in the abalones injected with bromelain. Sensory evaluation using senior panelists without chewing difficulties indicated that NaHCO3 soaking before sterilization exhibited the highest overall acceptability, possibly because this method could slightly soften abalone foot while retaining its palatability. This study should benefit the food industry in terms of developing and processing food for senior citizens.http://dx.doi.org/10.1080/10942912.2021.1909618abalonetenderizationbromelainfood for seniorspalatability |
| spellingShingle | Hong-Ting Victor Lin Hao-Xuan Wu Wen-Chieh Sung Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors International Journal of Food Properties abalone tenderization bromelain food for seniors palatability |
| title | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors |
| title_full | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors |
| title_fullStr | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors |
| title_full_unstemmed | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors |
| title_short | Hardness and quality of abalone (Haliotis discus hannai diversicolor diversicolor) muscle as suitably softened for seniors |
| title_sort | hardness and quality of abalone haliotis discus hannai diversicolor diversicolor muscle as suitably softened for seniors |
| topic | abalone tenderization bromelain food for seniors palatability |
| url | http://dx.doi.org/10.1080/10942912.2021.1909618 |
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